Winter Vegetable Pie
Serves: 4 people | | Total time (min.): 40 | |
Ingredients
Pie topping:
- 250g Flour
- 160g Pastry fat
- 1/2 tsp Salt
- 1 Tbsp Milk
- 1 Egg
Pie filling:
- 1 Small onion
- 2 Garlic cloves
- 2 Celery sticks
- 1 Small carrot
- 1 Small courgette
- 1/4 Of one swede
- 3 Tbsp oil
- 1 Tinned tomatos
- 30g Cashew nuts
- 2 Tbsp Mixed herbs
- 1 Bay leaf
- Salt & pepper to taste
Method
Pie topping:
- Place all the ingredients into the bowl
- Mix until combined
- Take out the paste and wrap in cling film
- Place in the fridge to rest
Pie filling:
- Peel the vegetables
- Slice with a f/p slicing plate
- Place oil in the saucepan
- Heat on a medium heat
- Add the vegetables
- Cook until soft (remember to stir them)
- Add tinned tomatoes to the saucepan
- Add cashew nuts, mixed herbs, bay leaf and salt and pepper
- Lower the heat and cook until the tomatoes darken slightly
- Pour the content into a oven proof dish
- Allow to cool in the fridge
- Dust your work surface with flour
- place the pastry onto the work surface and kneed it until it becomes softer
- Roll out the pastry into a shape a little bigger than the oven proof dish
- Place the pastry on top, press the side tight
- Place into a pre heated oven